Instrumental Analysis of Foods V1
Recent progress
- 1st Edition - November 11, 2012
- Latest edition
- Editor: George Charalambous
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 4 3 1 1 8 3 - 1
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 1 4 9 8 1 - 5
Instrumental Analysis of Foods Recent Progress covers the proceedings of the Third International Flavor Conference held at Corfu, Greece, on July 27-30, 1983. The theme of the… Read more
Instrumental Analysis of Foods Recent Progress covers the proceedings of the Third International Flavor Conference held at Corfu, Greece, on July 27-30, 1983. The theme of the conference is ""Instrumental Analysis of Foods and Beverages: Recent Developments"". This two-volume book highlights the developments in instrumental analysis of foods and beverages, including food flavor, food packaging, and food quality. Introductory chapters discuss European and international flavor regulations, chemical senses, and food flavor. Subsequent chapters describe gas chromatographic, mass spectrometric, and near-IR reflectance analysis of volatile components, aroma, and food flavors, along with the use of general purpose computers and integrators in the flavor laboratory. The book also examines the formation of flavor compounds, including esters, terpenoids, and glycols, and their importance to food quality evaluation, along with analysis of undesirable components in food. Lastly, it addresses quality assurance and validation of analytical data issues in food industry. With its comprehensive review features, this book will be useful to all who are interested in food and beverage analysis and food quality.
Contributors
Preface
Contents of Volume 2
European and International Flavor Regulations
Chemical Senses and Food Flavor: An Overview
Relationships between Gas Chromatographie Profiles of Soy Sauce Volatiles and Organoleptic Characteristics Based on Multivariate Analysis
Effect of Latitude on the Composition and Content of Aroma Compounds in Dill, Anethum graveolens L.
Volatile Components Produced by Callus Tissues from Three Perilla Plants
Application of the Mass Fragmentographic SIM Technique to the Analysis of Volatile Compounds of Berries, Especially of the Genera Vaccinium and Fragaria
Mass Spectra Bank of Volatile Compounds Occurring in Food Flavors
More Power to Your Analysis—Integrators and Computers in the Flavor Laboratory
Analysis of Polyethylene Glycols and Determination of Their Mean Molecular Weight by Physical Methods
Formation of Esters and Terpenoids in Passion Fruits and Their Importance to Quality Evaluation
Near-Infrared Reflectance Analysis of Major Components in Foods
GC-MS Comparative Analysis of the Triterpene Alcohols of Cocoa Butter and Cocoa Butter Substitutes
NBS Standard References Materials for Quality Assurance of Food Analyses
Heterocyclic Compounds in Browning and Browning/Nitrite Model Systems: Occurrence, Formation Mechanisms, Flavor Characteristics, and Mutagenic Activity
Recent Procedures in the Isolation and Purification of Amadori Compounds—Applications
The Identification of Taxiphyllin in Dendrocalamus latiflorus Munro and Its Heat Degradation Products
Taste Properties of Amides
Osmotic Adaptation of Escherichia coli B/r/l
Effective Crop Yield Enhancing Formulations Containing Fatty Acids, Fatty Esters, and Ca2+
Determination of Tylosin in Tissues, Milk, and Blood Serum by Reversed Phase High Performance Liquid Chromatography
Surface Analysis of Plasticized PVC Packagings by Attenuated Total Reflectance
Analysis of Peanut Oil in Plasticized PVC and Plasticizer in Peanut Oil
Thermal Degradation of PVC by Hot Wire Cutting as Measured by HCl Generation
Study of Barrier Properties of Polymeric Films to Various Organic Aromatic Vapors
Off-Flavors from Packaging Materials in Food Products: Some Case Studies
Instrumental Neutron-Activation Analysis of Trace Elements in Edible Mollusk Species
Index
- Edition: 1
- Latest edition
- Published: November 11, 2012
- Language: English
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